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Get them in a beer or get them on a dryer right away. If you have a dehydrator, that has a low temperature setting (need about 130*F). The best thing to use them for would be aroma and possibly flavor hops. Without knowing their AA%, using them as a bittering hop could be problematic.

That looks more like mold than a pellicle.

Hard to demonstrate it if you can't see what is happening. :rockin:

I'd love another InkBird!

Please post prices per forum rules.

It is a 7 hour drive from San Francisco to this area. Definitely visit Sante Adarius, Russian River and Rare Barrel while you are there!

Sounds like a shop that: 1) Doesn't know anything about brewing or 2) Thinks that their customers are less intelligent then they are

Same here... I use the 44 for my sparge water and the 62 for boiling. :rockin:

Wish I was in the Bay Area... I have almost 15 gallons of sours to bottle!

I have the same kettle, but I use a mash tun. Kettle is fantastic!

I would take it back with a full print out of the pdf and request my money back. Otherwise they will continue to sell it to the uneducated brewers in your area.

This isn't the first time someone has asked about this on here... I would never buy yeast that wasn't sealed by the lab. Too many questions as to how it was handled and if it was opened and measured/weighed in a clean environment.

62 Quart Boil Basket •Perforated design •22-gauge - 0.6 mm stainless steel •Approximately: 14" D x 14.625" H A simple search of the Bayou website provided this information

70*F is probably at the upper end of the yeast temperature. Most likely it has already finished. 150*F mash will give you slightly more fermentable sugars and the higher fermentation temperature would support a very quick ferment. It may be a little drier than you anticipated though.

In a pinch, you can always pick up one of these plastic tubs they sell at Bullseye or WallyWorld. Put your fermenter in it, fill halfway with cold water then either loose ice or 1 liter water bottles frozen. This will bring your temperature down to the mid 50*F range.

My oldest is 30 and my youngest is 13, plus we have our oldest granddaughter who is 12.... I'm ready to live in the garage, at least I'll have plenty of beer!

Cold crashing, either in the fermenter or the bottle, will make your beers clearer. Using Whirlfloc or Irish Moss in the boil or Gelatin in the fermenter will add in clearing everything up, as well. Commercial breweries use bright tanks to cold crash and clear their beer before they bottle, but...

What is/was the fermentation temperature and how much yeast did you pitch? All Grain, BIAB or Extract? Mash Temp and duration? All of these things can cause fermentation to take off differently. They can, also, lead to other things, if say the temperature was very high during main fermentation...

Windows doesn't phase me... I've been a beta tester for Microsoft since Windows 3.11 with Multi Media Extensions and I've been an corporate user instructor since 2011. Now if you have tips for teenage girls... That is where I'm at now! :ban:

^^This^^ I came up with almost exactly the same numbers just using a calculator. OP, as many have stated on these forums, efficiency is great if you are repeating the same recipe over and over, otherwise being within .25 of your estimated gravity (either high or low) is good for home...